ลิ้มเหล่าโหงว สะพานเหลือง

Flat yellow egg noodles made from eggs and wheat flour. The texture is soft and chewier than regular egg noodles. Pairs well with fish balls and hot soup.

Large white rice noodles made from rice flour. The texture is soft, smooth, and chewy, absorbing the soup's flavor well.

Popular medium-sized rice noodles made from rice flour. They are chewy and soft when cooked. Suitable for both clear soup and tom yum.

Very thin and small white rice noodles made from rice flour. Easy to eat, light on the stomach, and pairs well with all types of soup.

Noodles seasoned with tom yum ingredients, offering a complete taste of sour, spicy, salty, and sweet. Fragrant with chili and lime.

A special menu item using ground fish meat to make noodles instead of flour. The texture is springy and crispy, with a fishy aroma. Best enjoyed with clear soup or tom yum.

A soup menu featuring fish balls and various side ingredients without noodles. The soup has a mellow flavor and is popularly eaten with rice.

Dumplings with wrappers made from thin ground fish meat, filled with seasoned minced pork. Soft and springy texture, mellow taste.

Fried fish noodles or stick-shaped fish balls fried until golden brown. The texture is firm and springy with a fragrant aroma.

Round fish balls made purely from fish meat. White, clean, springy, crispy texture, no fishy smell, with natural sweetness from the fish.